To bring out its best, he thinly slices, salts, and roasts the okra, which he says is essential to the earthy flavor and viscous texture of the stew.Ĭhef Dontaye Ball of Gumbo Social Meika Ejiasi Okra originally came from West Africa, where it’s called “ki ngombo” or simply “gombo,” so it’s the name of the ingredient and part of the history of the dish. He insists on okra, despite a few haters. Some purists say the pepper has to be green, but the California chef loves colorful red and yellow. The key ingredients to gumbo, in his opinion, include a roux of fat and flour the “holy trinity” of onion, celery, and bell pepper and “the pope,” or garlic. “The emotions, what they’re going through in life, come through in that pot of gumbo.” “I firmly believe that every bowl should taste a little bit different than the last one based on how the person’s feeling,” Ball says. At Gumbo Social, he’s not trying to recreate anyone’s grandmother’s stew. Born and raised in the Bayview, Ball went to culinary school at City College, trained in France, cooked at Delfina, and worked in catering. Ball’s grandmother grew up on a farm in Mississippi and cooked for a family in San Francisco for 20 years, making her a gumbo authority and a “fantastic chef,” according to Ball. Many know gumbo as the official state dish of Louisiana, although versions simmer across the South. Meanwhile Gumbo Social opened in the Bayview last summer, where Ball dives deep into the iconic dish. Boug Cali will be coming to the Ferry Building this year, bringing jars of seafood gumbo ready to grab and go. Brenda’s always made a serious bowl brimming with chicken, andouille, and okra. But thankfully, as we slog through this wet winter, San Francisco seems to be approaching peak gumbo. Ball remembers the whole family elbowing into the kitchen and arguing about exactly what goes into the pot.įor a long time, good gumbo was hard to find in San Francisco. But either way, to him, gumbo tastes like Christmas. His grandmother always said eight years old. Gumbo, couldn’t tell you exactly how old he was the first time he tasted gumbo at his grandmother’s house in the Fillmore District. *The oil in this dish could easily be left out and the onion and pepper could be parboiled in broth making this an FP dish.Chef Dontaye Ball, better known as Mr. As a side dish a 1 cup serving is plenty so you will have 4.53 carbs in one serving of this recipe. 14.12 total plus 4 net carbs gives you a total of 18.12 carbs. This dish contains 2 total cups of tomatoes which is 14.12 plus one half of a medium onion contains 4 net cabs. 1) Tomatoes are considered fp in moderation but with 1 cup having 7.06 grams of carbs the serving size does need to be considered. In case you’re unfamiliar with it, Creole is usually a milder version of Cajun cooking spice wise, but just as flavorful. From my husband “You know I’m not a fan of okra, but that was good!” Then from my daughter I got, “That was the least slimy okra I’ve ever eaten.” – That’s because it isn’t at all slimy in this dish! All okra comments from the peanut gallery aside this dish is a really tasty Creole side. I served this to my a couple of my toughest okra critics and got better reviews than I expected, what with their negative bias against my beloved okra. Oh and also a new account for Instagram lovers I’m trying my hand at that media now too so click over and follow me there if you’d like. You can also leave comments on this blog or reach me for easier access on my FB Page, so be sure and follow me there and on Pinterest. To receive all my latest recipes as they are posted be sure and leave your e-mail address in the field on the top left of this post. I know that isn’t the case everywhere so here is the basic version of this dish and it is as good a recipe as I have eaten in any restaurant. Although it is a favorite of mine I have really never made it a lot in the past, because it is just so accessible around here. I don’t know about the rest of the country, but here in East Texas just an hour West of Louisiana, if you go into a diner with a steam table or family style eating you will typically find some version of this Creole Style Stewed Okra and Tomatoes. I’m just sorry I didn’t weigh in on this one earlier since I’ve been a lifelong okra fan even back when okra wasn’t cool :). Since I know you’re all anxiously awaiting the next OKRA recipe here’s my contribution in the form of Creole Style Stewed Okra And Tomatoes.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |